Directions

Prepare peanut butter filling: Beat confectioners’ sugar, peanut butter,
butter and vanilla in a bowl with electric mixer on medium speed until blended. Using a measuring teaspoon, shape mixture into 24 balls (they’ll be sticky
and don’t need to be perfectly shaped). Set aside on a baking sheet lined with wax paper.

Preheat oven to 350ºF. Line 24 muffin-pan cups with paper or foil liners.

Prepare cake mix as package label directs for 24 cupcakes. Spoon 1 heaping tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in the center of each; top with more batter to fill cups about two-thirds of the way. Bake
21 to 26 minutes, or until a toothpick inserted in cupcake comes out clean. Cool 5 minutes in pans before removing to a wire rack to cool completely.

Tbsp. milk until smooth and blended. Beat in more milk as needed to make
an easy spreading consistency. Increase speed to medium-high; beat until light and fluffy, scraping bowl often with a rubber spatula. Spread frosting on cupcakes.